ANNOUNCEMENTS

 

ASBC LABS Meeting: San Diego, CA

The next ASBC LABS meeting will take place September 15 at 5:00 p.m. at the Karl Strauss Brewery in San Diego, CA. Speakers from Ballast Point, Karl Strauss Brewery and White Labs will cover Yeast/Lab Expansion.

Learn more and register now!

2015–2016 Graduate Scholarship Recipients Announced

Congratulations to the following 2015-2016 ASBC Graduate Scholarship recipients: Daniel Vollmer, Ramon Huerta-Zurita, Greg Potter, Christina Hahn, Michaela Poštulková, Margaux Huismann, and Gia Nigro. View the scholarship page for full details.

 

 FROM THE PRESIDENT

 

For the Science of Beer

Schoenberger.jpgI said at the Annual Meeting in La Quinta, “Fun is over; this will be the German year.” Of course, this was a joke! I am German and I know Germans are not exactly known for humor, but some of us are quite funny! The ASBC is a very fun and passionate group and this is absolutely independent from nationalities. Brewing beer is universal and international and so is the Science of Beer.

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 NEWS FEED

 
     

     FEATURE

     

    Brewing Calculations

    By Alex Speers, International Centre of Brewing and Distilling, Heriot-Watt University

    Most brewers in Europe and the new world are familiar with the acronyms OE, AE, and RE. The Original Extract (OE) in °Plato is the percent solids (w/w) in unfermented wort as expressed as % sucrose. The Apparent Extract (AE) refers to the density of an equivalent sucrose solution (i.e., 10°P=10% w/w sucrose), assuming no alcohol is present. Finally, the Real Extract (RE) represents the actual or “real” solids content of a beer. Thus the AE value of a beer will always be lower than the RE if alcohol is present. Figure 1 illustrates these values.

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     ASBC BUZZ

     

    Journal of the ASBC Editor’s Pick: Reducing Sunstruck Flavor in Beer

    Sunstruck (colloquially known as skunky) flavor is highly undesirable. For those brewers eager to use non-brown glass or who are reluctant to use chemically modified hops, there may be hope in the application of polyphenols. Munoz-Insa and colleagues from Germany show that the higher the tannin content, the lower the degree of light damage to flavor.

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     TRIVIA

     

    In what year did Adalhard of Corbie mention hops being set aside for use in beer?

     

     WHAT DO YOU THINK?

     
    Do you dry hop?



     

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